The orange of the carrots and the green from the parsley created an ugly brown color. Drink this one slowly, it has quite a bit of parsley and I have read that too much parsley too fast can make some people lightheaded. I actually guzzled it right down, it was so good, and I felt great. I wanted to add the parsley to benefit from its large amount of chlorophyll which aids in the cellular uptake of oxygen. In her book, Stephanie warns against consuming more than 4 to 6 ounces a day of pure parsley juice. Parsley has natural kidney-cleansing properties and can be a potent diuretic. I only use the amount seen in the pic above when I juice with parsley. I have more of a problem when I add too much beet juice to my fresh juices. I have to be very careful with beets, using only a very small slice.
When dinner time rolled around, two of the kids wanted to help Mommy make the salad. I kept it basic so they could get right in and help. We made a fresh salad with organic romaine, red bell pepper, grape tomatoes, and Mom's fresh broccoli sprouts. Here are my little raw chefs in action:
|In Go the Broccoli Srouts|